John Hayes

Associate Professor of Food Science

John Hayes

Research Summary

Psychophysics of taste and flavor perception; role of genetic variation on food preferences

Huck Affiliations


Publication Tags

Food Smell Genes Taste Perception Propylthiouracil Energy Intake Sucrose Meals Pharmaceutical Preparations Flavor Eating Child Genetic Variation Ice Cream Portion Size Capsaicin Odors Diet Single Nucleotide Polymorphism Odorants Methodology Phenotype Beverages Milk Acetosulfame

Most Recent Papers

Dose-response relationships for vanilla flavor and sucrose in skim milk: Evidence of synergy

Gloria Wang, John Hayes, Gregory Ziegler, Robert Roberts, Helene Hopfer, Beverages on p. 73

The relative importance of complexity, variety, and portion size in ice cream preference in Dutch and American participants

Anouk E.M. Hendriks-Hartensveld, Jennifer L. Brodock, John E. Hayes, Barbara J. Rolls, Kathleen Loralee Keller, Remco C. Havermans, 2022, Food Quality and Preference

Do children really eat what they like? Relationships between liking and intake across laboratory test-meals

Kathleen L. Keller, Catherine Shehan, Terri Cravener, Haley Schlechter, John E. Hayes, 2022, Appetite

Massively collaborative crowdsourced research on COVID19 and the chemical senses

Elisabeth M. Weir, Danielle R. Reed, M. Yanina Pepino, Maria G. Veldhuizen, John E. Hayes, 2022, Food Quality and Preference

Examining the Role of Food Form on Children's Self-Regulation of Energy Intake

Nicole A. Reigh, Barbara J. Rolls, Lori Anne Francis, Kristin A. Buss, John E. Hayes, Marion M. Hetherington, Kameron J. Moding, Samantha Kling, Kathleen Loralee Keller, 2022, Frontiers in Nutrition

Measurement of Gustation: From Clinical to Population-Based Methods

Valerie Duffy, Shristi Rawal, John Hayes, 2022, on p. 65--102

Genetic variation in sensation affects food liking and intake

Emma L. Feeney, Lauren McGuinness, John E. Hayes, Alissa A. Nolden, 2021, Current Opinion in Food Science on p. 203-214

Design aspects of vaginal applicators that influence acceptance among target users

Alyssa J. Bakke, Toral Zaveri, Molly J. Higgins, Gregory R. Ziegler, John E. Hayes, 2021, Scientific Reports

Self-reported olfactory dysfunction and diet quality

Shristi Rawal, Valerie B. Duffy, Lauren Berube, John E. Hayes, Ashima K. Kant, Chuan Ming Li, Barry I. Graubard, Howard J. Hoffman, 2021, Nutrients

Preferred beer styles influence both perceptual maps and semantic descriptions of dry hops

Helene Hopfer, Elliott H. McDowell, Line E. Nielsen, John E. Hayes, 2021, Food Quality and Preference

Most-Cited Papers

More than smell - COVID-19 is associated with severe impairment of smell, taste, and chemesthesis

Valentina Parma, Kathrin Ohla, Maria G. Veldhuizen, Masha Y. Niv, Christine E. Kelly, Alyssa J. Bakke, Keiland W. Cooper, Cédric Bouysset, Nicola Pirastu, Michele Dibattista, Rishemjit Kaur, Marco Tullio Liuzza, Marta Y. Pepino, Veronika Schöpf, Veronica Pereda-Loth, Shannon B. Olsson, Richard C. Gerkin, Paloma Rohlfs Domínguez, Javier Albayay, Michael C. Farruggia, Surabhi Bhutani, Alexander W. Fjaeldstad, Ritesh Kumar, Anna Menini, Moustafa Bensafi, Mari Sandell, Iordanis Konstantinidis, Antonella Di Pizio, Federica Genovese, Lina Öztürk, Thierry Thomas-Danguin, Johannes Frasnelli, Sanne Boesveldt, Özlem Saatci, Luis R. Saraiva, Cailu Lin, Jérôme Golebiowski, Liang Dar Hwang, Mehmet Hakan Ozdener, Maria Dolors Guàrdia, Christophe Laudamiel, Marina Ritchie, Jan Havlícek, Denis Pierron, Eugeni Roura, Marta Navarro, Alissa A. Nolden, Juyun Lim, Katherine L. Whitcroft, John E. Hayes, 2020, Chemical Senses on p. 609-622

Do polymorphisms in chemosensory genes matter for human ingestive behavior?

John E. Hayes, Emma L. Feeney, Alissa L. Allen, 2013, Food Quality and Preference on p. 202-216

The relationships between common measurements of taste function

Jordannah Webb, Dieuwerke P. Bolhuis, Sara Cicerale, John E. Hayes, Russell Keast, 2015, Chemosensory Perception on p. 11-18

Personality factors predict spicy food liking and intake

Nadia K. Byrnes, John E. Hayes, 2013, Food Quality and Preference on p. 213-221

Direct comparison of the generalized visual analog scale (gVAS) and general labeled magnitude scale (gLMS)

John E. Hayes, Alissa L. Allen, Samantha M. Bennett, 2013, Food Quality and Preference on p. 36-44

Crowdsourcing taste research

Nicole L. Garneau, Tiffany M. Nuessle, Meghan M. Sloan, Stephanie A. Santorico, Bridget C. Coughlin, John E. Hayes, 2014, Frontiers in Integrative Neuroscience

Physical approaches to masking bitter taste: Lessons from food and pharmaceuticals

John N. Coupland, John E. Hayes, 2014, Pharmaceutical Research on p. 2921-2939

Masking vegetable bitterness to improve palatability depends on vegetable type and taste phenotype

Mastaneh Sharafi, John E. Hayes, Valerie B. Duffy, 2013, Chemosensory Perception on p. 8-19

Bitterness of the non-nutritive sweetener acesulfame potassium varies with polymorphisms in TAS2R9 and TAS2R31

Alissa L. Allen, John E. McGeary, Valerie S. Knopik, John E. Hayes, 2013, Chemical Senses on p. 379-389

Exploring associations between taste perception, oral anatomy and polymorphisms in the carbonic anhydrase (gustin) gene CA6

Emma L. Feeney, John E. Hayes, 2014, Physiology and Behavior on p. 148-154

News Articles Featuring John Hayes

More than a million people in the US may not have regained sense of smell months after Covid-19 infection, study estimates

The Covid-19 pandemic has brought on an "emerging public health concern" of people losing their sense of smell, according to new research published Thursday.

Distorted, Bizarre Food Smells Haunt Covid Survivors

Long after some people have recovered from the virus, they find certain foods off-putting.

Will My Sense Of Smell Ever Return? Olfactory Insights From COVID And Beyond

About 25 years ago, after a particularly bad cold, I suddenly lost my sense of smell — I could no longer sense the difference between sweaty tennis shoes and a fragrant rose. Since then, my olfactory discernment comes and goes, and most of the time it's just gone. I always figured there wasn't much I could do about that, and it hasn't been terrible. My taste buds still work, and I adore fine chocolate.

You’ll never be a great cook if you don’t have the nafas

Why is food produced by some cooks (usually grandmothers) so much better than the exact same food—down to the recipe—produced by others? It could be lack of skill, or impatience, or bad ingredients or equipment. But it could also be lack of nafas.

Do You Have Nafas, the Elusive Gift That Makes Food Taste Better?

The Arabic word refers to a mysterious factor that renders some people’s cooking exceptional. Whether it’s innate or acquired is up for debate.

Can’t Take the Heat? A Taste for Spicy Foods Can Be Learned.

If you feel left out, here are tips for enjoying (or at least tolerating) the burn.

Baby food product names may not accurately reflect ingredient amounts

The descriptions on the fronts of infant and toddler food packages may not accurately reflect the actual ingredient amounts, according to new research. The team found that vegetables in the U.S. Department of Agriculture’s “dark green” category were very likely to appear in the product name, but their average order in the ingredient list was close to fourth.


This NOVA episode features John Hayes, associate professor of food science and director of the Sensory Evaluation Center. It aired on PBS member stations across the country.

COVID’s toll on smell and taste: what scientists do and don’t know

Researchers are studying the sensory impact of the coronavirus, how long it lasts and what can be done to treat it.

UF neuroscientists study scratch-and-sniff tests to detect COVID-19

The National Institutes of Health awarded $912,000 in a CARES Act grant to UF researchers, in collaboration with Pennsylvania State University and Arizona State University, to conduct a two-year study using two smell tests that can detect COVID-19 cases.